My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles—cabbage and mixed vegetables.
Tag Archives: avocado
Miriam decided to bring a salad to add to Sunday’s chicken dinner. She was rather vague about what she used as a dressing. She has been very busy at work, but she may fill in the blanks later.
Tacos are an almost weekly meal at my house. To keep it interesting I change up the meat—wife Jan likes fish and chicken, daughter Eilene likes pork, and I like beef. I usually make enough taco filling that there is some left over for another meal, if you stretch it in some way. This week Jan spotted a recipe in a magazine for stuffed avocados and said, “make these.”
About once a week we have what we call “deli dinner”—smoked salmon or lox, bread, cheeses, and salads. We usually get most of the ingredients for this meal from La Villa Italian Deli. However, since it is a family run business, they close for the entire Thanksgivings Day weekend.
We made do by getting our ingredients from Whole Food‘s this week. We had some hot smoked salmon leftover and I decided to use it for lunch the next day. How do you feed three people with only one ounce of fish? I decided to mix it with an avocado and some chives that I had remaining from making Thanksgiving dinner. Avocado toast makes a great lunch when paired with a green salad. Continue reading
I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.
It is a weekday meal and I wanted something simple and quick. I decided on broiled salmon and I thought a spinach salad would go nicely with it. I had bought some oranges to make more orange infused sugar and—since that recipe only uses the zest—that always leaves me with the dilemma of what to do with the fruit. Today, I used one for the salad.
Adapted from a recipe in The Organic Kitchen Garden calendar (June)
While Jan and Eilene were in Hopi, I made a large pile of tamales for later meals. I served them for Father’s Day dinner and I decided to make two sauces to pour over the somewhat dry tamales. At Miriam’s request I made a mole. While I was deciding on the second sauce, Jan noticed a recipe on the kitchen calendar. As usual, I could not follow the recipe, but had to make “improvements.”
Several weeks ago, this dish was all the rage because Australian millionaire Tim Gurner suggested that it was the reason that young people couldn’t afford to buy a house. While I will admit that the price of avocados has gone up since I was that age, it is still not that expensive if you go to an ethnic store. You can sometimes find them for $1 apiece at Marina Grocery—as opposed to $2.50 at Safeway.
Adapted from a Serious Eats Recipe
When I was looking for recipes for Mother’s Day and Miriam’s birthday, Miriam sent me this one. This turned out to be a fairly tricky recipe with several structural problems. Scooping out the right amount of space was very difficult. All of the eggs over flowed their avocado containers making a mess of the pan. The eggs also came out tough and leathery.